Ham & Cheese Panini with Pesto Aioli and Arugula: Pull out the grill!

Margot Harris for the Jersey JournalGrill marks make for a eye-pleasing sandwich that no one can resist!
After a girls weekend together with three of my best friends from high school, I was determined to come home and recreate the meal we had together. My good friend, Marie, had served us delicious panini for lunch prepared on her fancy panini press she had received as a wedding gift. Distraught because I do not own a panini press I decided to take on the challenge of constructing this sandwich sans press.

She stuffed hers with delicious, fresh mozzarella, basil and roasted tomatoes (caprese style). I opted for ingredients I had on hand in the fridge. After pulling out my cast-iron grill pan, finding my next heaviest pot, and throwing all the ingredients together. I was delighted with a warm, gooey, incredibly tasty dinner within 10 minutes. There’s not much more a woman can ask for on a weeknight after a long day of work with hungry mouths to feed.

Ham & Cheese Panini with Pesto Aioli and ArugulaServes 4

1 garlic clove, minced

2 Tbsp prepared pesto

4 Tbsp mayonnaise

Black pepper to taste

8 slices white or wheat bread

12 slices smoked deli ham

4 slices provolone cheese

2 cups arugula, rinsed and patted dry

Cooking spray

Heat a grill pan over medium-high heat; coat with cooking spray.

Mix garlic, pesto, mayonnaise and pepper together in a bowl. Spread evenly over one side of all 8 slices of bread. Top four slices of bread each with 3 slices of ham, ½ cup of arugula, and 1 slice of cheese. Top with remaining four slices of bread, aioli side down.

Spray the outside of each sandwich with cooking spray then arrange on the pan. Place a heavy pot or skillet on top of the sandwiches and gently press to flatten. Allow sandwiches to cook approximately 2 minutes, turn and repeat on other side. If pan is not large enough, work in batches. Cut in half and serve warm.